Traditional Polish Egg Bread - milk

Method

• Scald milk first.
• This means to heat milk over medium high heat just until small bubbles form around edges of pot.
• Do not let boil.
• Once bubbles form, turn off heat.
• Whisk sides and bottom of pot during this process to keep from burning.
• Add butter , 1/2 the sugar, and salt to scalded milk.
• Let butter melt in milk.
• Stir and cool down to 120F.
• Take heated water, the remaining sugar and yeast and mix together in a small bowl.
• Let this sit for several minutes while yeast activates and becomes foamy.
• In a mixing bowl with dough hook attachment , add in 5 cups of the flour.
• Add in 3 beaten eggs and raisins.
• Slowly mix in milk and yeast.
• Mix until you get a smooth dough ball forming.
• You will add flour as needed from extra 1 cup as needed to achieve this.
• Knead several minutes then turn dough out into a lightly greased bowl.
• Cover with greased plastic wrap and leave in a warm place to rise for 1 hour.
• After 1 hour, punch down dough and recover for one more hour.
• Turn dough onto lightly floured surface.
• Divide into three pieces.
• Roll each piece into a 14 " long rope shape.
• Now preheat oven to 350F.
• On a parchment lined baking tray, braid the 3 ropes together folding both edges under bread.
• Cover and let rise 1/2 hour.
• Take 1 egg and beat.
• Brush egg over braided bread and bake for 30-35 minutes until golden in color.
• Enjoy this bread warm out of the oven!
• Recipe by taylor68too.